Preheat the oven to 375F. Lightly grease a 9x13 baking dish.
Wash the potatoes and peel them. By hand with a sharp knife or with a mandolin slicer, thinly cut the potatoes to be about ⅛ inch.
Now make the sauce for the potatoes. In a medium bowl, combine melted butter, cream, garlic, smoked paprika, onion powder, salt, and pepper. Whisk together to combine.
Shred all your cheeses on the thicker shred setting. Then in a medium bowl, combine all the shredded cheese to ensure they are evenly dispersed.
To prepare the dish, layer ⅓ of the potatoes evenly across the dish's bottom, then layer 1 cup of the mixed cheese, followed by ⅓ of the sauce. Repeat those layers once more. The dish has a total of 3 layers, but the last layer has a different order. For the final third layer, the order is potatoes, sauce, and then cheese. Cover the dish tightly with tin foil.
Transfer to the oven to bake for 60 minutes. Then remove it from the oven and uncover the dish. Turn the oven temperature up to 425F. Cook 15 more minutes uncovered until the cheese creates a golden brown bubbly crust on top of the potatoes.
Let rest at least 10 minutes before serving.